 | | Directions | - Dice liver into 1/2 inch pieces. Place liver in a small bowl and cover with milk. Set aside. Slice onion thinly. Peel and core apples. Cut apples into rings approximately 1/4 inch thick.
- Heat 1 tablespoon butter in skillet. Sauté apples in a single layer, turning once, until apples become tender and begin to brown. Cook in batches, if necessary. Arrange cooked apple slices on a serving platter. Set apples aside and keep warm.
- Add 1 tablespoon of butter to the skillet. Add onions. Salt and pepper lightly. Cook, stirring occasionally, until soft (approximately 10 minutes). Add wine. Increase heat. Boil wine down so there is virtually no wine remaining in the skillet. Remove onions from the pan, along with any remaining liquid and browned bits. Set aside.
- While onions cook, drain cubed liver in a colander or strainer. Shake or pat cubed liver, removing as much moisture as possible. Lightly salt and pepper liver. Add remaining butter to the skillet. Heat skillet on high until skillet is very hot.
- Add liver to skillet. Shake and stir liver until just cooked, approximately 2 to 3 minutes (do not over cook). Add cooked onions and stir.
- Arrange liver and onion mixture on warm apple slices.
- Serve hot.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Container: 12 inch heavy skillet
Servings: 4
|  | | Ingredients | | - | | 1 pound calf or lamb liver, preferably organic |
| - | | milk, 1 cup or as needed (substitute wine) |
| - | | 1 large onion |
| - | | 2 large apples, preferably apples that stay firm when cooked (i.e.: Granny Smith, Gala, Braeburn) |
| - | | 3 tablespoons butter, more as needed |
| - | | 1/2 cup dry wine (substitute water) |
| - | | salt and pepper |
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